April 05, 2023
By Adam Heggenstaller
Print Recipe
Turkey nuggets are a favorite of all ages, whether served as an appetizer or the main course, and they are easy to make. This recipe adds an extra step—a bit of time in the smoker—but the flavor imparted to the turkey makes it worthwhile. Hickory, cherry and apple are good woods to use for the turkey. Adjust the smoke time and the fry time to the size of the nuggets; larger portions will need longer to finish.
This is a great way to prepare the thinner parts of the breast fillets while reserving the thicker portions for another recipe. However, the entire breast can certainly be turned into nuggets for a large crowd (adjust seasoning and marinade amounts accordingly). Serve with dipping sauces like ranch, spicy buffalo and barbecue—or simply enjoy the smoky flavor of the crispy nugget all by itself.
Smoked Wild Turkey Nuggets
Serves: 4 to 6
Prep time: 10 mins
Marinate time: 12 to 24 hours
Smoke time: 45 min. to 1 hour
Fry time: 1 1/2 to 2 min.
Ingredients:
- Thin, outer portions of breast and tenders
- 2-3 tbsp. Camp Chef Citrus Herb seasoning
- 1/2 tbsp. lemon pepper seasoning
- Coarse-ground salt to taste
- 12 oz. lemon-lime soda
- 12 oz. apple juice
- 1 tbsp. Camp Chef All Purpose seasoning
- 1/2 tbsp. lemon pepper seasoning
- 1/2 tbsp. garlic salt
- 1/2 tbsp. onion powder
- 2 1/2 c. flour
- 2 eggs
- Peanut oil for frying
Directions:
- Cut breast and tenders into 2” to 3” cubes, removing membranes and sinew.
- Coat cubed breast meat with Camp Chef Citrus Herb seasoning, lemon-pepper seasoning and salt. Place in bowl and cover with lemon-lime soda and apple juice. Cover and refrigerate for 12 to 24 hours.
- Remove meat from marinade, pat dry with paper towels, and place in smoker at 225 degrees for 45 minutes to 1 hour, or until internal temp reaches 130 degrees.
- Mix remaining dry ingredients in large bowl. In separate bowl, blend eggs until yolks are smooth.
- Remove nuggets from smoker, dip in egg wash and roll in flour mixture until evenly coated.
- Fry in 350-degree peanut oil for about 2 minutes or until internal temp of thickest nugget reaches 165 degrees. Work in batches and do not overcrowd fryer. Allow nuggets to cool before eating.
